Low Histamine Rosemary-Garlic Pork Tenderloin
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, combine 2 tbsp of the olive oil, the garlic, rosemary, thyme, apple cider vinegar, turmeric, ginger, and salt. Stir until a loose paste forms.
- 2
Pat the pork tenderloin dry with paper towels, then rub the herb paste all over the surface. Let the tenderloin rest at room temperature for 30 minutes to allow the marinade to penetrate.
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